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Product Used In This Recipe

Honeycomb Pull-Apart Pan

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Honeycomb Lemon Cake

Prep: 30 Minutes

Cook: 55 Minutes

8 Servings

  • Ingredients
    • Cake:
    • 3 cups cake flour
    • 1 1/ 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/ 4 teaspoon salt
    • 1 cup butter, softened
    • 1 1/ 2 cups sugar
    • 4 eggs
    • 2 tablespoons finely grated lemon rind
    • 1 cup sour cream
    • Glaze:
    • 3 tablespoons honey
    • 1/ 2 cup powdered sugar
    • 2 tablespoons lemon juice
  • Directions

      Heat oven to 325° F (175°C) Grease and flour pan; set aside. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and beat until well blended.  Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Spoon batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Meanwhile, make glaze: In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. Invert cake onto cooling rack and brush with honey glaze.

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Product Used In This Recipe

Honeycomb Pull-Apart Pan

See Product

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